Possibilities for utilization of dietary fiber rich supplement from pepper (Capsicum annum L.) processing waste in bakery products
By the application of processes of stabilization through drying, separation of seed and grinding of remaining placenta dietary fiber-rich powdered product was obtained from pepper (Capsicum annum L.) processing waste. Effects of dosing of pepper placenta-based supplement (1, 2 and 3%) on farinograph, extensograph and amylograph parameters, as well as test baking, were conducted in this study. Addition of pepper placenta-based supplement resulted in an increase of farinograph water absorption in obtaining of darker and more intensively colored bread crust and in smaller and more evenly distributed pores of breadcrumb. It also inhibited the firming of breadcrumb during bread shelf life. The main negative effects of the application of placenta-based supplement were the increase of dough resistance and the decrease of breadcrumb cohesiveness.
Keywords: Bakery, fiber, pepper, products, waste
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